Recipes — salad

On the 10th day of olive oil we made a seasonal winter salad with fennel, orange and olives on a bed of chopped red cabbage. We dressed the salad with our Hojiblanca EVOO from @orodeldesierto and 10-year aged balsamic vinegar from Alessandro Biagini’s tiny, bespoke production in Modena, Italy. Ingredients ¼ small red cabbage, chopped 2 large oranges 1 small red onion, halved lengthwise and thinly sliced 12 green Castelvetrano olives, pitted and roughly chopped ¼ cup Oro del Desierto Hojiblanca 2 tablespoons 10-year aged balsamic vinegar ¼ teaspoon red pepper flakes Generous pinch of dried oregano Flaky sea salt...